Some spices work harder than others, sharing their charms across main course and dessert. Here, ginger takes the cake. Source young ginger for the cake and use a microplane so it's grated really finely.
For the cake
1 cup golden syrup
3/4 cup caster sugar
3/4 cup sunflower oil
2 cups plain flour
1 tsp ground cinnamon
1/4 tsp ground cloves
dash of white pepper
2 tsp bicarbonate of soda
2 large free range eggs
100g finely grated ginger
For the icing
125g diced salted butter, at room temperature
2 cups icing sugar
1 tbsp lemon zest
1 tbsp lemon juice
1 tsps single cream
1/4 cup pistachios, chopped
Line base and sides of a 22cm-diameter round spring-form cake tin with a double layer of baking paper, allowing a 2cm border above the top of the tin.
Combine golden syrup, caster sugar and oil in a bowl and mix well. Mixture will separate into layers. Set aside.
Sift flour, cinnamon and cloves together into a bowl and set aside.
Bring 1 cup of water to the boil in a saucepan, add bicarbonate of soda and stir gently into sugar mixture until well combined, then stir in ginger. Gradually whisk in sifted flour mixture then add eggs one at a time and mix well.
Pour mixture into prepared tin and bake at 170°C for 60 minutes or until a skewer inserted into cake comes out clean.
Stand in tin for 10 minutes before turning out on a wire rack to cool.
For the icing, whip the butter with the paddle attachment in a mixer. Introduce icing sugar, one cup at a time, beating continuously on a low speed.
Add lemon zest and juice, beating in until smooth. Gradually pour in cream until you achieve a consistency that is easy to spread.
Ice the cake and sprinkle with chopped pistachios. Slice with a hot, clean knife and serve.